1 pound or 450 g spaghetti
1/4 cup extra-virgin olive oil
Pinch hot chile flakes
1 clove garlic, minced
6 anchovy fillets, roughly mashed with a fork
2 cups ripe cherry tomatoes, halved
15 kalamata olives, pitted and coarsely chopped
1 heaping tablespoon capers, coarsely chopped
Large pinch brown sugar
Pinch sea salt and freshly ground black pepper
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